Baingan Chutney

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 2 nos. large aubergines (baingan)
  • 1 tbsp. chopped onions
  • ¼ tsp. ginger garlic paste
  • ¼ tsp. ajwain (carom) seeds)
  • ¼ tsp. kashmiri red chilli powder
  • 1 tbsp. oil
  • Salt as required
  • Coriander leaves to garnish

How to Make Baingan Chutney

  • Rinse the aubergine / baingan first.
  • Then place it on the stove top (if roasting on charcoal, it will give best results).
  • Roast the aubergines on fire till the peel chars completely and the flesh inside becomes mushy and soft.
  • Prick with a knife and it should pierce easily without any resistance.
  • Immerse the fire roasted aubergine in a pan or bowl of water. Let it cool.
  • Then peel off the skin and finely chop the roasted aubergine. Keep aside.
  • Heat oil. First of all, put in the ajwain seeds and fry for some seconds till the oil becomes aromatic.
  • Then add the onions, ginger-garlic paste and sauté till the onions become translucent.
  • Add the kashmiri red chilli powder and stir.
  • Add the chopped aubergine, salt and sauté for 5-6 mins. on a low flame.
  • Switch off the flame and then while serving baigan chutney, garnish with some chopped coriander leaves.

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